Pork: Pork Dishes: Spinach-Stuffed Pork Roast

Elegant enough for a festive dinner, this roast reveals its colorful stuffing when sliced.

Author: The National Pork Board
Date: November 28, 2008

Serves: 15 person(s)
Yield: 15 x approx. 3-1/2 oz servings

Preparation Time: 25 mins
Cooking Time: 1 hrs 30 mins
Extra Time: 10 mins (for standing before carving)


    1.81 kg boneless extra lean double pork loin roast, rolled and tied
    1/4 cup chopped fresh mushrooms
    1/4 cup chopped onion
    1/4 cup chopped red bell pepper
    1 Tbsp vegetable oil
    1/2 of a 10-oz package frozen chopped spinach, thawed
    1 cup soft breadcrumbs
    1/2 tsp garlic pepper


    Preheat oven to 350ºF. Untie roast and set aside.

    For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender. Stir in remaining ingredients.

    Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string.

    Place roast in shallow roasting pan. Roast in preheated oven for 1-1/4 to 1-1/2 hours, or until meat thermometer registers 155º to 160ºF. Remove from oven; let stand 10 minutes before slicing to serve.

Nutritional Information
(Per Serving)

Calories:217 cals
Kilojoules:906 kJ
Fat:8.0 g
Carbohydrates:7.3 g
Protein:26.6 g
Cholesterol:64.0 mg
Sodium:394 mg
Saturated Fat:2.3 g
Fiber:0.5 g
Calcium:29.0 mg
Total Sugars:0.8 g

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